Foie gras cream, fig puree with red wine vinegar, saffron emulsionSavoury recipe
Marc de Passorio
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
- Frozen fruit purée 100% : Fig
- Foie gras
- Fresh liquid cream
- Red wine vinegar
- Soy lecithin
Warm the cream and the port, add the foie gras and mix, check the seasoning.
Warm the fig puree with the wine vinegar.
Infuse the saffron in the milk and add soy lecithin before mixing.Presentation:in shot glass or in a plate, depending on your wishes and inspiration
In this step